French Onion Soup is one of those soups that I order out a lot but have never made at home. We were having some friends over for dinner & it was chilly outside. It seemed like the perfect time to give it a try. It was a big hit and I’ll defiantly be making this again.
French Onion Soup
- 2 pounds yellow onions, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fresh thyme
- ¼ cup balsamic vinegar
- 8 cups (2 32-ounce cartons) beef broth
- ⅓ cup brandy,
- 4 to 6 baguette slices,1 slice per bowl
- 2 cups grated Gruyere cheese
- Saute sliced onions, salt and pepper in olive oil over medium heat until they start to brown.
- Add the beef broth, balsamic vinegar, and fresh thyme.
- Cover and simmer for 30 minutes.
- Stir in brandy.
- Preheat the oven to 350º.
- In evenly-portioned amounts, ladle the soup into oven-safe bowls. Place the bowls on a baking sheet to catch any spills while in the oven.
- Top each bowl with a baguette slice and the shredded Gruyere.
- Bake for 20 to 30 minutes, until the cheese is completely melted.
- Turn the oven to broil and brown the tops for 2 to 3 minutes, or until the cheese is bubbling and browned.
- Remove from the oven and let cool for a few minutes before serving.
Enjoy, Jerry & Roni !!!
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